So, you may have caught James and Scott on last week’s Sunday Brunch giving a BBQ masterclass to Simon Rimmer and Tim Lovejoy, with special guest, Adam Richman (Man vs. Food).
We ran out of time, and loads of you asked for this amazing summer recipe for home-smoked juicy ribs, so here it is.
As ever, any feedback or questions, post them here or on social and we’ll get involved.
- Large gas or charcoal BBQ, with lid! No lid? (Raised rack in a baking dish with wood chips on the base of the baking dish, and foil placed between the wood chips and the ribs)
- Smoker box (buy on Amazon – £10 upwards) or tin foil for making one (instructions to follow)
- Soaked wood chips (hickory, apple or cherry). These are available from DIY stores or online. You’ll need two large handfuls.
- Large baking tray
- Basting brush
- Oven temperature gauge
- Digital temperature probe
Ingredients for the beef:
- Beef ribs or short ribs (enough for 4 diners), trimmed by your butcher, but ask them to leave the rear membrane intact.
- Dill pickles
- Large white onion, diced (pickle the white onion chunks with the dill pickles overnight to sweeten them up)
- Handful of fresh coriander for dressing the beef ribs
- Sunflower oil
- 100g white cabbage, thinly sliced
- 100g red cabbage, thinly sliced
- 50g carrots, grated
- 100g white onion, thinly sliced
- Fresh coriander, pulled from stalks
- Dressing: 50ml olive oil, 75ml cider vinegar, 1tsp granulated sugar, 1tsp English mustard, salt and pepper to taste.
- 4 tablespoons fresh cracked pepper
- 3 tablespoons sea salt
- 2 tspn sweet paprika
- 1 tspn ancho chile powder (can use regular chile powder)
- 2 tspn mustard powder
Spicy raspberry BBQ sauce ingredients (makes 2 pints)
- 400ml bottle ketchup
- 300ml raspberry jam (seedless)
- 100g fresh raspberries
- 100ml honey
- 200ml dill pickle juice
- 2 tablespoons English mustard
- 55g brown sugar (or molasses)
- 300ml red wine vinegar
- 1 tablespoon chilli flakes
- 1 tablespoon dried minced onion granules
- 2 teaspoons garlic granules
- 1 teaspoon cayenne pepper powder
- Ground black pepper to taste
Prepare the ribs
Mix the rub ingredients together in a bowl. Lightly oil the ribs with sunflower oil. Massage the dry rub into every crevice of the ribs, front and back, like it’s the first time they’ve been rubbed. A good trick is to keep one hand dry (the dry rub hand), and one hand wet (massaging the rub into the meat). This way, you don’t get clogged up with rub on both hands. Once rubbed, cover tightly with clingfilm and set aside in the fridge overnight.
Soak your wood chips overnight – this will help them smoke, rather than burn.
Prepare your pit and smoke box
Preheat your gas or charcoal BBQ and take the ribs out the fridge to allow them to relax to room temperature.
Remember, you’re going to be smoking your ribs indirectly for the first part of the cooking process, so put the outside gas grills on only (if using a gas BBQ). If using charcoal, split the fire by pushing the hot coals to the outer edges. Your beef ribs will be placed in the middle, not directly over a heat source.
Put your oven temperature gauge in the middle of the BBQ and close the lid. You’re looking for an ambient temperature of around 125C -150C. Adjust gas controls or add/remove coals if needed.
If you don’t have a smoker box, make one by folding 40cm length of foil in half, then half again. Add two handfuls of soaked wood chips to the centre, pull up each of the four sides, and gently scrunch together leaving a gap at the top for the smoke to escape. Place your smoker box directly above the heat source to ensure maximum smoke.
Smoking the ribs
Once the smoke starts to billow, add the ribs to the middle of the BBQ and close the lid. Let the ribs smoke for two hours, and don’t be tempted to open the lid all the time. Only top the wood chips up if the smoke levels begin to clear up and be careful, they’ll be hot!
Preparing the spicy raspberry BBQ sauce
Preheat your kitchen oven to 150C and prepare the spicy raspberry BBQ sauce. Stir together the ketchup, raspberry jam, fresh raspberries, honey, pickle juice, mustard, brown sugar, vinegar, red chilli flakes, onion flakes, garlic powder, cayenne and black pepper in a saucepan over a medium heat. Bring to a boil while stirring. Allow the BBQ sauce to simmer about one hour. Blend using hand blender and cool to room temperature.
Finishing off the juicy ribs
After two hours of smoking, put the ribs in a large baking tray and stick them in the oven for a further two hours. Do not cover.
After an hour, probe the ribs with a digital thermometer until you hit an internal temperature of 71C. At this point, the fat in and around the ribs will start to render, soften and flavour the meat. Be patient and keep cooking until you reach around 80C internal temperature.
Now start to generously glaze with the spicy raspberry BBQ sauce. The more you baste the more you’ll create a sticky, sweet glaze. Keep going until you hit 82C, then pull them out and rest for 20 mins. (For the BBQ geeks amongst you, 80C and above is when the collagen between the fibres of the meat will melt, giving you incredibly juicy meat, oozing taste.)
Preparing the slaw
Mix the shredded white and red cabbage, carrots, onion and coriander. Whisk the remaining ingredients together and lightly dress the slaw.
Bringing it altogether
Slice the ribs into individual bones, garnish with lashings of dill pickles, diced onions and serve with slaw and a boat load of spicy raspberry BBQ sauce on the side.
Meat. Spice. Vinegar. Crunch - all on one plate! Amen.